Chicken Thigh Veggie Tray Bake

Prep time: 15 minutes

Cook time: 40 minutes

Serves: 4

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Chicken Thigh Veggie Tray Bake

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Total time: 55 minutes
  • Serves: 4

Ingredients

For the chicken:

  • 6 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the vegetables:

  • 1 pound baby potatoes, halved
  • 3 carrots, sliced
  • 1 red onion, cut into wedges
  • 1 zucchini, sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • 1)

    1) Make sure to carefully follow each step of the instructions for the best results :

    • Season the chicken.
      Preheat the oven to 425°F. In a bowl, mix the olive oil, garlic powder, oregano, paprika, salt, and pepper. Rub the mixture all over the chicken thighs.
    • Prep the vegetables.
      Place the potatoes, carrots, onion, and zucchini on a large sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
    • Bake until golden.
      Nestle the chicken thighs among the vegetables and roast for 35 to 40 minutes, until the chicken is cooked through and the vegetables are tender. Serve straight from the pan while everything is hot and juicy.

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